step13Reopen and fill the bottle to the neck with fresh, cool, clean water, leaving about an inch of head space, then securely screw the cap down to seal. Invert the bottle repeatedly to thoroughly dissolve sugar. Also check the bottom of the bottle because the suger tends to stick in little pockets there. (The ginger root will not dissolve, of course.)

step15Test to see if carbonation is complete by squeezing the bottle forcefully with your thumb. If it dents in as in the picture, it is not ready.

step16 Once the bottle feels hard to a forceful squeeze, usually only 24-48 hours, place in the refrigerator. Before opening, refrigerate at least overnight to thoroughly chill. Crack the lid off the thoroughly chilled ginger ale just a little to release the pressure slowly. You do not want a ginger ale fountain!